Omega Lamb Project general manager Mark Williamson Photo: RNZ / Maja Burry
A group supplying lamb to some Michelin star restaurants is looking to recruit more farmers as it aims to scale up production. Te Mana Lamb is bred in the New Zealand high country and costs about 50 percent more than normal lamb. It is marketed as being to lamb what Wagyu is to beef, with a fine marbling of Omega-3 fats achieved through breeding and grazing on a specific type of chicory pasture. The product is part of the Omega Lamb Project, a programme which started in 2015 and involves New Zealand's largest sheepmeat exporter Alliance Group, the Ministry for Primary Industries and 35 farmers.
